Broiled Game Birds
|Butter/Margarine / olive oil||5 Tablespoon|
1. Wild birds such as the partridge, grouse, ptarmigan or snow grouse, pheasants, quail and snipe are cleaned and prepared, split down the back, and broiled like domestic birds. Examine the bird for small shot and remove it.
2. Start oven, set at Moderate, 350° F.
3. Rub the cleaned and dressed bird well with butter, margarine or olive oil, sprinkle with salt and pepper and broil until tender. Allow about 25 minutes for partridges and grouse; about 30 minutes for pheasants and 10 to 15 minutes for quail and snipe.
4. Baste with butter, margarine or olive oil when turning the birds for they are quite likely to be dry. The dark-meated birds are broiled medium rare; the light-meated birds, such as partridge and quail, are broiled until well done.
5. Serve 1 whole small bird as a portion; 1/2 larger bird. Tart jelly, wild rice, baked hominy or hominy croquettes are good accompaniments with the game. A dab of wine jelly in each hominy croquette adds flavor contrast.